Turkey Burrito Bowls

Turkey Burrito BowlsHot Prepper
I have recently become a food prepper. More accurately I should say I have tried to become a food prepper. I’ve only been doing it for a couple of weeks. In an effort for my husband and me to eat healthy, better-portioned, balanced meals during the week (mainly for lunch), I have jumped on the food prepping bandwagon. The kids are into it too, but it’s mainly for us old folks. Here’s what I have learned…

Having a variety of pre-portioned meal choices that ready for you to grab on the way out the door to go to work is fantastic. Finding different recipes for tasty meals is easier than ever because there are some great cookbooks out there and not all of them are Keto books. (I’m not doing Keto. Too restrictive. I’m just making healthier choices.) Even better, the variety of flavors is unlimited. In fact, for those people like me who prefer a bit more International flavor, there are so many options to choose from. Eating this way also forces you to find the freshest ingredients possible and you will be proud to look into your shopping cart and see all of the fruits and vegetables. (Gold star for you!)

I have also learned that having good meal containers is a must. It is also a pain in the neck. Good reusable containers are great…but you have to store them when not in use. I don’t know what it’s like in your house but in my house, the “Tupperware/Gladware” situation is a nightmare. And, while I did find some really great containers on Amazon, I have now only added fuel to the dumpster fire that is my food storage predicament.

Another thing I learned? Food prepping takes time. Part of the reason I wanted to get into this was to save time on the busiest days during the week and while I knew that to do it the way I wanted would require an entire Sunday to get everything ready, the reality is I don’t always have an entire Sunday. Doing it on a slow night during the week is an option. But, again those are few and far between. There’s a reason that people out there have meal prep businesses and are doing very well at it.

So my conclusion about my little experiment is this: Food prepping is totally worth it—but not if it causes you even more stress. My plan for going forward will be to prep when I can, freeze when I can, and not be beholden to the perfect vision of multiple meal choices for multiple days in an organized refrigerator that resides in the clean kitchen that lives in my head.

This recipe for Turkey Burrito Bowls is one that I plan to make whenever I can regardless of food prep planning because it’s darn good…

Turkey Burrito Bowls
Yields 4 servings Read more…

Turkey Tacos Picadillo

Turkey Tacos PicadilloTaco Tuesday
In a not so shocking turn of events, we had tacos for dinner last night. We have tacos in some way shape or form at least once a week. So, this is not really news. We have a taco addiction and we are powerless to resist…

Ninety-nine percent of the time our taco fillings come straight off the grill. Usually, it’s skirt steak. Although, more and more I have been going the grilled chicken route, just to be a bit less heavy-handed with the red meat. Fish tacos are always tasty especially as it gets warmer. They’re even better if you are sitting on a deck and can wash them down with a cold Cerveza. (My mouth is totally watering…)

One of my sons, (We’ll call him the middle child even though he’s a twin because he plays that role perfectly.)is a big fan of all tacos. But, if pressed, he will tell you that he is partial to what I call American tacos. These are the loose ground meat tacos usually served in crunchy taco shells. I admit I am also a fan—especially when said meat is sprinkled over Fritos will cheese, lettuce, sour cream, and salsa. They’re a guilty pleasure. (Mom called them Mock Tacos and they’re kinda wrong but so, so good!)

For the same reason that I have been using a lot of grilled chicken lately, I went on a search for a loose meat taco with something other than ground beef. And, I was not surprised to find ground turkey as a popular option.

In the same way that turkey chili can be very good, ground turkey makes for a great taco filling. My one complaint about turkey though would be not enough flavor so I was looking for something with some oomph.

I played around with this recipe a bit and think I have found a winner. Feel free to up the spice or dial it back as per your preference and feed your inner middle child.

Turkey Tacos Picadillo

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Flan

FlanThat’s the Flan
The older I get the more I notice how time is speeding up. The month of April is gone and I seriously have no idea where it went. It’s crazy to believe that we are now in the Month of May. But if it is early in the month of May you know what that means…

For me, Cinco de Mayo is just another excuse to make Mexican food which, frankly, I make a lot. However, for Cinco de Mayo I like to step up my game. I try to dig a little deeper into Mexican cuisine and get to the good stuff beyond tacos and enchiladas.

One such dish is flan.

True, flan is not exactly unheard of. You can basically get it in any Mexican restaurant but it’s not something that your average home cook just whips up. I will whip up a batch of guacamole at the drop of a hat. Flan? Not so much.

Flan can be sort of polarizing. I have found that people either like it or they hate it. There is not a lot of grey area. For the most part, it’s a texture thing. Not everybody likes that eggy custard mouthfeel. Personally, I love it. Though it may seem daunting, Mexican flan is not difficult to make especially if you do individual servings. I have had more difficulties with the bigger versions coming out clean.

When making flan, ingredients matter because the recipe is so simple. Make sure you use good quality vanilla. You can also use the seeds from a vanilla bean if you want big vanilla flavor. I like to add a little cinnamon to mine. Try to use a true Ceylon cinnamon if you can.

Regardless of what you serve at your fiesta this weekend, enjoy the great weather, good food, and good friends. And, most of all be safe.

Flan 
Adapted from The Art of Mexican Cooking by Diana Kennedy
Yields approximately 8 servings Read more…

Southwestern Chicken Stew

Southwestern Chicken StewSoup Switch
My whole life I have been a rule follower. I was that kid in the class who never put a toe out of line for fear of the punishments. I have never really been the kind of person to significantly test the boundaries of anything, though I have always wanted to be that person. A rebel. A maverick. I am pretty sure this is why I cook from recipes instead of off the cuff.

To be fair, I will change a recipe to suit my tastes but only after I have made it at least a couple of times. Rarely do I mess with things from the get-go. Last weekend though, my inner culinary rebel surfaced and I took a left turn…

What started out as an adaptation of a chicken stew with peppers from the Basque region turned into more of a southwest stew/chili/gumbo type thing. There was something about the combination of ingredients that had me reaching for the black beans and cumin. Served over rice, the flavors were reminiscent of the southwest with the hearty whole meal feel of the bayou.

Maybe it was innovation or maybe it was just muscle memory that made me assume that tomatoes and peppers should also have beans and a squeeze of lime but it turned out tasty. I made enough to store some in the freezer for a future mid-week dinner on the run.

Tonight the future is here…as is a tasty dinner!

Southwestern Chicken Stew
Yields 6 servings Read more…

Tres Leches Cake

Tres Leches CakeViva Cake! 
We eat Mexican food a lot—easily twice a week if not more. So, when Cinco de Mayo rolls around it makes it kinda difficult to come up with something “special” to mark the occasion. The easiest way to do something different, in my opinion, is with dessert. (And don’t forget the tequila…)

About four years ago we took a trip to Mexico and while down there I came across a gorgeous neon pink tome of a cookbook called, appropriately, Mexico, The Cookbook. It is 704 pages long and filled with recipes that come from all regions and categories—like classic, everyday, and special occasions. Since it has been part of my collection, I haven’t even come close to making a dent. But, when I am looking for something authentically Mexican, this is where I turn.

I chose the recipe because it’s tasty and also because very few desserts scream Mexico as much as this one. (Except maybe flan.) If you have never had a truly good Tres Leches Cake you are in for a treat. (Plus it’s way less frustrating than flan…)

This particular recipe has strawberries in it. You could leave them out if you wish. I’ve eaten it both ways. If you are planning a get together for Cinco de Mayo, or even if you are not, I highly encourage you to give this cake a shot.

Tres Leches Cake
Adapted from Mexico, The Cookbook by Margarita Carrillo Arronte Read more…